Coconut Chicken with Pickled Pepper Collards

"Coconut connects with my African roots," says Ethiopian-born Marcus Samuelsson about a key ingredient in Food and Wine's Challenge. The Top Chef Masters winner also had to use pickled peppers and chicken.

Total Time: 2:45

Cook: 0:30

Level:
Moderate

Serves:
4

Ingredients

Coconut Chicken

2 c. buttermilk

¾ c. unsweetened coconut milk

2 clove garlic

8 thin chicken cutlets

3 c. panko

3 tbsp. unsweetened shredded coconut

salt

Freshly ground pepper

canola oil

Collards

3 tbsp. extra-virgin olive oil

2 clove garlic

2 lb. young collard greens

1 c. chicken stock

salt

Freshly ground pepper

4 pickled jalapeños

Directions

In a large bowl, combine the buttermilk, coconut milk, and garlic. Add the chicken and refrigerate for at least 2 hours and up to 4 hours.

In a shallow bowl, combine the panko and coconut; season with salt and pepper. Drain the chicken and season with salt and pepper. Dip the cutlets into the panko, pressing to help it adhere. Refrigerate for 10 minutes.

Heat the olive oil in a large skillet. Add the garlic and cook over moderate heat until golden, 2 minutes. Add the collards and cook, stirring, until wilted, 2 minutes. Add the stock and season with salt and pepper. Cook, stirring, until the liquid is nearly evaporated and the collards are tender, about 8 minutes. Discard the garlic and stir in the sliced jalapeños; keep warm.

In a large nonstick skillet, heat 1/2 inch of canola oil until simmering. Working in batches, fry the chicken over moderately high heat, turning once, until crispy, 6 minutes. Drain on paper towels and season with salt. Serve with the collards.